I enjoy making this pie every summer. You can't go wrong with a fresh blueberry pie! Serve it with some vanilla ice cream for an extra special treat.
See "Eileen's Pie Crust" recipe for crust ingredients.
Pie Filling Ingredients:
3/4 cup sugar
1/3 cup flour
1 1/2 TBS minute tapioca
1/2 tsp cinnamon
6 cups fresh blueberries
1 TBS lemon juice
2 TBS butter
Heat oven to 425. Prepare pie crust and roll out crust. Make sure you roll the crust larger than the pan. Gently place bottom crust into pie pan. You should have some crust hanging over the edge of the pan.
Sort through blueberries and remove any stems. Rinse blueberries in a colander and drain for about 5 minutes. Pour blueberries into a large mixing bowl.
Mix sugar, flour, tapioca and cinnamon together in a small bowl. Sprinkle sugar mixture over blueberries and mix gently. Pour blueberries into pastry-lined pie pan. Sprinkle blueberries with lemon juice and dot with butter. Cover blueberries with top crust; seal and flute the crust. Cut four 1" slits in the top of the crust so the steam can escape. Sprinkle with cinnamon sugar if desired.
Cover edge of pie crust with a 2"-3" strip of aluminum foil to prevent excess browning; remove foil during the last 15 minutes of baking.
Bake until crust is browned and juice begins to bubble through the slits in the crust, 35-45 minutes.
Makes one 10" pie (or one 9" deep-dish pie)